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Beef Palates D LA Menagere

Beef palates stewed with bacon, pepper, salt, onions, thyme, and bay leaf, served with a piquante sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and thyme are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beef Palates D LA Menagere

Ingredients

Directions

Prepare

  1. Clean and skin the beef palates after scalding them.

  2. Remove all black parts and wash in several waters.

  3. Cut into square pieces about 2 inches in size.

Stew

  1. Place in a stewpan with strips of fat bacon, pepper, salt, onions, thyme, and bay leaf.

  2. Stew slowly for 6 hours.

Serve

  1. Drain and arrange neatly on a dish.

  2. Pour sauce piquante in the middle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef palates
Form the main body of the dish, becoming tender through long, slow stewing.
Fat bacon
Adds fat and savory flavor that enriches the stewing liquid and keeps the meat moist.
Onions
Contribute sweetness and aromatic depth to the stewing liquid as they soften.

The step that matters

Stew slowly for 6 hours. Connective tissue in the palates breaks down into gelatin only with long, gentle heat. Stewing too hard or too briefly leaves the meat tough or stringy, so keep the liquid at a low, steady simmer.

Swap the thyme

How well each one fits the dish's main ingredients (beef, pepper, onion):

  1. Garlicfits better
  2. Thymethe original
  3. Celeryfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against beef, pepper, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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